Getting consistent, miles to go
I began my current sourdough journey about three months ago, and, of course, it continues. I've achieved a measure of consistency with my current process, though I know there are plenty of skills and techniques yet to master. As of now, I'm producing loaves that I like with the dutch oven method, but still need to figure out a way to set up my oven to get similar crust results without the DO (hard to do many shapes other than boules in the dutch!!) My attempts at batards and baguettes using a stone have not resulted in a crust that I like. The last one (stone, no cover, water in a skillet under the stone for the first 10 minutes) had a VERY hard and tough crust, while the same recipe in the DO comes out crispy. Any thoughts on why? Other things to try?
Here's my current formulation (using 1-2-3):
150g starter (100% hydration)
450g Flour (usually 400 KABF, 50 WW)
I mix without salt, let rest 20 minutes. Mix in salt with some light kneading, then stretch/fold every 30 minutes for 1.5 hours. Then into the fridge for an overnight proof that usually lasts 8-12 hours. Out of the fridge, and formed into final shape. Final rise at room temperature until dough passes the poke test. Into oven pre-heated at 500 degrees for at least an hour, turning the oven down to 450. In the DO, bread is cooked covered for first 25 minutes, then uncovered for 20 more (this is with a single 900g boule.)
Here's my latest (yes, scoring is on my list of skills to master....in the meantime, the scissors work just fine!):
I'm happy with flavor, crumb, and texture. Just want to get some ideas on busting out of the DO for some more creativity with shapes.
Oh, and I'll post up a crumb shot on this loaf when it's done cooling. Thanks for looking, and for your ideas.